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24 September 2021 | Story André Damons | Photo Charl Devenish
Heritage Day
Rejoyce Ncube is representing the Zulu culture (left), Itumeleng Mopasi is representing the Xhosas, while Itumeleng Mopasi also represents the Zulu culture during Thursday’s feasting.

Staff members of the Faculty of Health Sciences working in the Muller Potgieter Building celebrated Heritage Day on Thursday (23 September 2021) by feasting together on different traditional meals and enjoying their diverse cultural backgrounds.

For Ms Rejoyce Ncube, an Assistant Officer in Undergraduate Medical Programme Management, Heritage Day is an important reminder of who we are as South Africans. She has been wearing different cultural attire since the start of Heritage Month.

“I love wearing different attires. It is so unique and colourful.  It is also important because, when you look at the young people, they do not always know the difference between the cultures.

“As much as I am Zulu, I wear attires from different cultures. I need Tsonga and Ndebele attire.  It is just to make people aware that we are all South African and also to teach the young people that they have a history behind who they are. I love the uniqueness, the colours, and the designs,” says Ncube.

Heritage Day important to teach young people about different cultures in South Africa
According to her, Heritage Day is important to teach young people about the different cultures in South Africa and the history behind them. Ncube says she also tries to cook a traditional African dish for her family every Sunday.

Ms Joyce Phindela, an Assistant Officer in the School of Clinical Medicine, says Heritage Day helps her to remember who she is and where she comes from. Says Joyce: “I am Xhosa, but mostly grew up in the Sotho and Coloured community and I went to an all-Afrikaans school. This is what is meant by being South African and what makes us unique.”

“Heritage Day gives me an opportunity to represent who I am and to teach other people about my culture. I also get to learn from other people and their cultures, because on a normal day we do not learn from each other. I can teach this to my kids one day.”

Some of the traditional treats shared included dombolo, samp and beans, droëwors, koeksisters, and melktert.

Dr Lynette van der Merwe, Undergraduate Medical Programme Director in the School of Clinical Medicine, indicated that the staff working in the Muller Potgieter Building consider themselves part of a diverse, multicultural, multilingual family who try to make one another’s lives enjoyable by being friendly, courteous, supportive, and kind.  Sharing and learning from one another and realising that we all have unique stories to tell about our varied backgrounds bring us closer together and help us grow in unity.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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